~ Healthy Intentional Living

Apricots, Avocado, and Almond Salad with Garlicky Lemon Vinaigrette

I am not big on meal planning. Sure we have our favorites that we eat time and again, but when I go to the farmers’ market each week I do not want to be confined by a list. I want the freedom to be inspired by whatever fresh produce is calling my name, and find new and creative ways to incorporate the things I find into my meals. I am often drawn to things that I deem unique or unusual. It may be a familiar food in an unusual color like purple carrots or blue potatoes, or something completely foreign to me. That was the case this weekend when I spotted a bunch of bright orange apricots. I honestly cannot remember ever eating a fresh apricot in my entire life. They have always crossed my path as dried up disks, or preserved in a jam, so when I saw a bunch of fresh apricots, I knew I had to have a few.

I also immediately knew what I wanted to make with them. I would make my favorite salad, which usually calls for dried Turkish apricots. I thinly sliced them up, and tossed them with some baby greens, avocado slices, toasted almonds, and goat cheese in lemon vinaigrette. The fresh apricots were a refreshing change, but if you cannot find any, just substitute 10 dried apricots, thinly sliced.